Tuna Tartare


1/2 pound sushi-grade tuna, finely chopped
1 scallion, finely chopped
2 tablespoons chopped fresh cilantro (leaves and stems)
1 tablespoon minced fresh ginger
2 teaspoons garlic-chili sauce (such as Sriracha)
1 tablespoon ponzu sauce (optional)
2 teaspoons sesame oil
1 tablespoon soy sauce
Garnish: chopped fresh cilantro, unseasoned rice crackers


In a medium bowl, combine tuna, scallion, cilantro, ginger, garlic-chili sauce, ponzu, sesame oil, and soy sauce. Chill 20 minutes.

To serve, place in 6 chilled martini glasses. Garnish each serving with cilantro and place 2 rice crackers into the tuna at an angle. Or scoop 1 tablespoon mixture onto each of 12 spoons and arrange in a circle (handles pointing out) on a serving plate; garnish with cilantro.

Cold-Storage Tip Chopping fresh tuna finely by hand will be easier if you pop it in the freezer for about 20 minutes beforehand.


Yield: 6 individual servings or 12 appetizers

Preparation Time

20 Minutes

Total Time

40 Minutes

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